Used in green turtle soup.


EGG DUMPLINGS FOR SOUP.

To half a pint of milk put two well-beaten eggs, and as much wheat
flour as will make a smooth, rather _thick_ batter free from lumps;
drop this batter, a tablespoonful at a time, into boiling soup.

_Another Mode._--One cupful of sour cream and one cupful of sour milk,
three eggs, well beaten, whites and yolks separately; one teaspoonful
of salt, one level teaspoonful of soda, dissolved in a spoonful of
water, and enough flour added to make a _very stiff_ batter. To be
dropped by spoonfuls into the broth and boiled twenty minutes, or
until no raw dough shows on the outside.


SUET DUMPLINGS FOR SOUP.

Three cups of sifted flour in which three teaspoonfuls of baking
powder have been sifted; one cup of finely chopped suet, well rubbed
into the flour, with a teaspoonful of salt. Wet all with sweet milk to
make a dough as stiff as biscuit. Make into small balls as large as
peaches, well floured. Drop into the soup three-quarters of an hour
before being served. This requires steady boiling, being closely
covered, and the cover not to be removed until taken up to serve. A
very good form of pot-pie.


SOYER'S RECIPE FOR FORCE MEATS.